Thanksgiving dessert is the part of the meal nobody skips, even after two helpings of mashed potatoes and a slice of turkey too many. The best Thanksgiving dessert recipes bring something warm and spiced to the table, something fruity and bright, and at least one chocolate option for the people who skip pumpkin every year.
A classic pumpkin pie with a flaky, all-butter crust remains the dish most people expect to see at the end of the table, and it earns its spot with silky custard and warm spice. If your crowd wants variety, pairing that pie with a few non-pie desserts like a pumpkin roll or maple crème brûlée keeps the table interesting without losing the cozy, familiar flavors everyone associates with the holiday.
This roundup covers pies, cakes, bars, cookies, and a few make-ahead sweets that hold up well on a busy kitchen schedule.
Quick picks:
- Best overall: Classic Pumpkin Pie, the dessert most guests expect and never tire of
- Best for chocolate lovers: Chocolate Silk Pie, rich and silky without being heavy
- Best make-ahead: Cranberry Orange Bundt Cake, tastes even better the next day
- Best for a crowd: Apple Cider Doughnuts, a fun hands-on treat guests can grab anytime
1. Classic Pumpkin Pie
A classic pumpkin pie with a buttery crust and silky, spiced custard filling is the dessert most Thanksgiving tables can’t go without. Makes one 9-inch pie, serves 8. Prep 20 minutes, bake 50 minutes at 425°F then 350°F.
Ingredients: 1 unbaked 9-inch pie crust, 15 oz canned pumpkin puree, 3/4 cup sugar, 1 tsp cinnamon, 1/2 tsp ginger, 1/4 tsp cloves, 1/2 tsp salt, 2 large eggs, 1 1/4 cups evaporated milk.
Method: Whisk filling ingredients together, pour into crust, bake 15 minutes at 425°F, then reduce to 350°F and bake 35-40 minutes until set.
2. Classic Pecan Pie
A classic pecan pie with a gooey, caramel-like filling and a crunchy pecan topping delivers the richest bite on the whole dessert table. Makes one 9-inch pie, serves 8. Prep 15 minutes, bake 55 minutes at 350°F.
Ingredients: 1 unbaked 9-inch pie crust, 3 large eggs, 1 cup corn syrup, 1 cup brown sugar, 2 tbsp melted butter, 1 tsp vanilla, pinch salt, 1 1/2 cups pecan halves.
Method: Whisk eggs, syrup, sugar, butter, vanilla, and salt. Stir in pecans, pour into crust, bake 50-55 minutes until center is just set. Cool fully before slicing.
3. Double-Crust Apple Pie
A double-crust apple pie packed with tart, tender apples and warm cinnamon is the dessert that makes the whole kitchen smell like fall. Makes one 9-inch pie, serves 8. Prep 30 minutes, bake 50 minutes at 375°F.
Ingredients: 2 pie crusts, 6 cups sliced apples (Granny Smith or Honeycrisp), 3/4 cup sugar, 2 tbsp flour, 1 tsp cinnamon, 1/4 tsp nutmeg, 1 tbsp lemon juice, 1 tbsp butter.
Method: Toss apples with sugar, flour, spices, and lemon juice. Fill bottom crust, dot with butter, cover with top crust, vent, and bake 45-50 minutes until bubbly and golden.
4. Sweet Potato Pie
Sweet potato pie brings a smoother, more caramelized flavor than pumpkin pie and deserves its own spot on the table, not just a swap-in. Makes one 9-inch pie, serves 8. Prep 25 minutes, bake 50 minutes at 350°F.
Ingredients: 1 unbaked 9-inch pie crust, 2 cups mashed cooked sweet potato, 1/2 cup brown sugar, 1/4 cup sugar, 2 eggs, 1/2 cup evaporated milk, 1/2 tsp cinnamon, 1/4 tsp nutmeg, 4 tbsp melted butter.
Method: Beat all filling ingredients until smooth, pour into crust, bake 45-50 minutes until set in the center.
5. Pumpkin Cheesecake
A dense, creamy pumpkin cheesecake with a gingersnap crust gives pumpkin pie fans something richer and more dramatic to slice into. Makes one 9-inch cheesecake, serves 10. Prep 25 minutes, bake 60 minutes at 325°F.
Ingredients: 1 1/2 cups crushed gingersnaps, 5 tbsp melted butter, 24 oz cream cheese, 1 cup sugar, 15 oz pumpkin puree, 3 eggs, 1 tsp cinnamon, 1/2 tsp ginger, 1 tsp vanilla.
Method: Press crumb mixture into pan, bake 10 minutes. Beat filling smooth, pour over crust, bake 55-60 minutes until edges set with a slight jiggle in the center. Chill 4 hours before serving, following the approach in our best pumpkin desserts collection.
6. Apple Crisp
Apple crisp with a buttery oat topping is the easiest dessert on this list, and the one that smells best coming out of the oven. Serves 8. Prep 15 minutes, bake 40 minutes at 350°F.
Ingredients: 6 cups sliced apples, 1/4 cup sugar, 1 tbsp lemon juice, 1 tsp cinnamon, 1 cup oats, 1/2 cup flour, 1/2 cup brown sugar, 1/2 cup cold butter cubed, pinch salt.
Method: Toss apples with sugar, lemon juice, cinnamon; spread in baking dish. Mix oats, flour, brown sugar, salt, and butter until crumbly, scatter over apples, bake 35-40 minutes until golden and bubbling.
7. Cranberry Curd Tart
A cranberry curd tart brings a tart, jewel-bright contrast to a table full of sweet, spiced desserts. Makes one 9-inch tart, serves 8. Prep 25 minutes, bake 15 minutes at 350°F, plus chilling.
Ingredients: 1 baked 9-inch tart shell, 12 oz fresh cranberries, 3/4 cup sugar, 1/4 cup water, 3 egg yolks, 1 whole egg, 4 tbsp butter.
Method: Simmer cranberries with sugar and water until soft, blend smooth, strain. Whisk in eggs and yolks, cook over low heat until thickened, whisk in butter. Pour into shell, chill 2 hours.
8. Pumpkin Roll with Cream Cheese Filling
A pumpkin roll with cream cheese filling looks impressive sliced into pinwheels but comes together with simple pantry staples. Serves 10. Prep 25 minutes, bake 13 minutes at 375°F, plus chilling.
Ingredients: 3/4 cup flour, 1 tsp cinnamon, 1 tsp baking powder, 3 eggs, 1 cup sugar, 2/3 cup pumpkin puree, 8 oz cream cheese, 6 tbsp butter softened, 1 cup powdered sugar.
Method: Bake cake batter in a jelly roll pan 13 minutes, roll warm cake in a towel, cool. Beat cream cheese, butter, and powdered sugar, unroll cake, spread filling, re-roll, and chill.
9. Apple Cider Doughnuts
Apple cider doughnuts, rolled warm in cinnamon sugar, taste like fall in a single bite and disappear fast at any gathering. Makes 12 doughnuts. Prep 20 minutes, fry 3 minutes per batch at 350°F.
Ingredients: 3 cups flour, 1 cup boiled cider (reduced from 2 cups apple cider), 1/2 cup sugar, 2 tsp baking powder, 1/2 tsp cinnamon, 2 eggs, 1/4 cup melted butter, oil for frying.
Method: Mix dough, roll and cut into doughnut shapes, fry 1.5 minutes per side until golden, drain, and toss warm in cinnamon sugar.
10. Maple Cranberry Bars
Maple cranberry bars layer a buttery oat crust with a tangy-sweet cranberry filling for a dessert that travels well to any potluck. Makes 16 bars. Prep 20 minutes, bake 45 minutes at 350°F.
Ingredients: 1 1/2 cups flour, 1 cup oats, 3/4 cup brown sugar, 3/4 cup cold butter, 12 oz fresh cranberries, 1/2 cup maple syrup, 1/4 cup sugar, 1 tbsp cornstarch.
Method: Press two-thirds of the crumb mixture into a pan, bake 10 minutes. Simmer cranberries with maple syrup, sugar, and cornstarch until thick, spread over crust, top with remaining crumbs, bake 30-35 minutes.
11. Gingerbread Cake with Lemon Glaze
Gingerbread cake with a tangy lemon glaze balances deep molasses spice with a bright citrus finish. Serves 10. Prep 15 minutes, bake 35 minutes at 350°F.
Ingredients: 2 1/4 cups flour, 1 tsp baking soda, 2 tsp ginger, 1 tsp cinnamon, 1/4 tsp cloves, 1/2 cup butter, 1/2 cup brown sugar, 1 cup molasses, 1 cup hot water, 2 eggs, 1 cup powdered sugar, 2 tbsp lemon juice.
Method: Cream butter and sugar, beat in molasses and eggs, alternate adding dry ingredients and hot water. Bake 30-35 minutes. Whisk powdered sugar with lemon juice, drizzle over cooled cake.
12. Chocolate Silk Pie
Chocolate silk pie gives chocolate lovers a reason to stay at the dessert table, with a filling so smooth it almost melts on the tongue. Makes one 9-inch pie, serves 8. Prep 20 minutes, chill 4 hours.
Ingredients: 1 baked 9-inch pie crust, 1 cup butter softened, 1 1/2 cups sugar, 4 oz melted unsweetened chocolate, 4 eggs, 1 tsp vanilla, whipped cream for topping.
Method: Beat butter and sugar until fluffy, beat in melted chocolate and vanilla. Add eggs one at a time, beating 5 minutes per egg. Pour into crust, chill 4 hours, top with whipped cream. For more rich options, see our chocolate dessert recipes.
13. Pear Frangipane Tart
A pear frangipane tart layers sliced pears over a nutty almond filling for a dessert that feels elegant without much extra effort. Makes one 9-inch tart, serves 8. Prep 20 minutes, bake 40 minutes at 350°F.
Ingredients: 1 unbaked 9-inch tart shell, 1/2 cup butter softened, 1/2 cup sugar, 1 cup almond flour, 2 eggs, 1 tsp almond extract, 2 tbsp flour, 2 ripe pears sliced thin.
Method: Beat butter and sugar, mix in almond flour, eggs, and extract, fold in flour. Spread into shell, arrange pear slices on top, bake 35-40 minutes until golden and set.
14. Caramel Apple Upside-Down Cake
Caramel apple upside-down cake turns sliced apples and a sticky caramel layer into the cake’s crowning topping once flipped. Serves 9. Prep 20 minutes, bake 40 minutes at 350°F.
Ingredients: 1/2 cup butter, 3/4 cup brown sugar, 3 apples sliced thin, 1 1/2 cups flour, 1 cup sugar, 2 eggs, 1/2 cup milk, 1 tsp vanilla, 2 tsp baking powder.
Method: Melt butter and brown sugar in pan, arrange apples on top. Mix cake batter, pour over apples, bake 35-40 minutes. Cool 10 minutes, then invert onto a plate.
15. Pumpkin Bread Pudding
Pumpkin bread pudding turns day-old bread into a custardy, spiced dessert that’s warm, cozy, and simple to stretch for a crowd. Serves 10. Prep 15 minutes, bake 45 minutes at 350°F.
Ingredients: 8 cups cubed day-old bread, 15 oz pumpkin puree, 2 cups milk, 4 eggs, 3/4 cup sugar, 1 tsp cinnamon, 1/2 tsp nutmeg, 1 tsp vanilla.
Method: Whisk pumpkin, milk, eggs, sugar, spices, and vanilla. Pour over bread cubes, let soak 15 minutes, bake 40-45 minutes until puffed and set in the center. Serve warm.
16. Maple Crème Brûlée
Maple crème brûlée swaps vanilla for real maple syrup, giving the classic custard a warm, autumnal twist under that crackling sugar shell. Serves 6. Prep 15 minutes, bake 35 minutes at 325°F, plus chilling.
Ingredients: 2 cups heavy cream, 5 egg yolks, 1/3 cup maple syrup, 1/4 tsp salt, 6 tbsp sugar for topping.
Method: Whisk yolks, maple syrup, and salt. Heat cream until steaming, slowly whisk into yolks. Strain, pour into ramekins, bake in a water bath 30-35 minutes until just set. Chill, then torch sugar on top before serving.
17. Cranberry Orange Bundt Cake
Cranberry orange bundt cake stays moist for days, with bursts of tart cranberry against bright citrus in every slice. Serves 12. Prep 20 minutes, bake 55 minutes at 350°F.
Ingredients: 3 cups flour, 2 tsp baking powder, 1 cup butter, 1 1/2 cups sugar, 4 eggs, 1 cup sour cream, zest of 2 oranges, 2 cups fresh cranberries, 1 cup powdered sugar, 2 tbsp orange juice.
Method: Cream butter and sugar, beat in eggs, sour cream, and zest. Fold in flour and cranberries. Bake 50-55 minutes. Whisk powdered sugar and orange juice, drizzle over cooled cake.
18. Brown Butter Chocolate Chip Cookies
Brown butter chocolate chip cookies bring a nutty, toffee-like depth that makes them disappear faster than any other cookie on the plate. Makes 24 cookies. Prep 20 minutes plus chilling, bake 11 minutes at 350°F.
Ingredients: 1 cup butter browned and cooled, 1 cup brown sugar, 1/2 cup sugar, 2 eggs, 1 tsp vanilla, 2 1/4 cups flour, 1 tsp baking soda, 1/2 tsp salt, 2 cups chocolate chips.
Method: Beat browned butter with sugars, add eggs and vanilla. Mix in dry ingredients and chocolate chips. Chill dough 30 minutes, scoop, bake 10-11 minutes until edges are set.
19. No-Bake Peanut Butter Pie
No-bake peanut butter pie is the dessert to make when the oven is already full of turkey and side dishes. Makes one 9-inch pie, serves 8. Prep 20 minutes, chill 4 hours.
Ingredients: 1 graham cracker crust, 8 oz cream cheese softened, 1 cup creamy peanut butter, 1 cup powdered sugar, 1 cup heavy cream whipped, chocolate shavings for topping.
Method: Beat cream cheese, peanut butter, and powdered sugar until smooth. Fold in whipped cream, spread into crust, chill 4 hours, and top with chocolate shavings before slicing.
How to Balance a Thanksgiving Dessert Table
A balanced Thanksgiving dessert table needs a mix of textures, temperatures, and flavors, not just three pies lined up in a row. Pair something creamy with something crisp, and something warm and spiced with something bright and tart.
| Dessert | Prep Time | Make-Ahead Friendly | Flavor Profile |
|---|---|---|---|
| Classic Pumpkin Pie | 20 min | Yes | Warm, spiced |
| Classic Pecan Pie | 15 min | Yes | Rich, caramel |
| Double-Crust Apple Pie | 30 min | Yes | Tart, cinnamon |
| Sweet Potato Pie | 25 min | Yes | Smooth, caramelized |
| Pumpkin Cheesecake | 25 min | Yes | Dense, spiced |
| Apple Crisp | 15 min | Partial | Warm, buttery |
| Cranberry Curd Tart | 25 min | Yes | Tart, bright |
| Pumpkin Roll | 25 min | Yes | Creamy, spiced |
| Apple Cider Doughnuts | 20 min | No | Spiced, sweet |
| Maple Cranberry Bars | 20 min | Yes | Tangy, sweet |
| Gingerbread Cake | 15 min | Yes | Spiced, citrus |
| Chocolate Silk Pie | 20 min | Yes | Rich, chocolate |
| Pear Frangipane Tart | 20 min | Partial | Nutty, fruity |
| Caramel Apple Cake | 20 min | Partial | Caramel, fruity |
| Pumpkin Bread Pudding | 15 min | Partial | Warm, custardy |
| Maple Crème Brûlée | 15 min | Yes | Creamy, maple |
| Cranberry Orange Bundt | 20 min | Yes | Tart, citrus |
| Brown Butter Cookies | 20 min | Yes | Nutty, toffee |
| No-Bake PB Pie | 20 min | Yes | Creamy, nutty |
If the table already leans heavy on pumpkin and apple, add the cranberry curd tart or the maple cranberry bars for acidity. For a crowd that wants options beyond pie, our best Thanksgiving dessert recipes collection offers more cakes and bars to round things out. Pair dessert planning with the rest of the spread using our Thanksgiving appetizer recipes for a full menu.
Make-Ahead and Storage Tips
Most Thanksgiving desserts taste better made a day or two ahead, since the flavors settle and the texture firms up for cleaner slices. Pies with custard fillings, like pumpkin or sweet potato pie, keep well in the fridge for up to 4 days wrapped loosely in foil.
Cakes like the cranberry orange bundt or gingerbread cake stay moist for 3-4 days at room temperature in an airtight container. Bar desserts such as the maple cranberry bars freeze well for up to 2 months; thaw them at room temperature before serving.
Cookies freeze best as raw dough balls, ready to bake straight from the freezer with a couple extra minutes added to the bake time. Cheesecake needs full chilling time, at least 4 hours and ideally overnight, before it slices cleanly.
Keep whipped cream and any fresh fruit toppings separate until serving day so they stay fresh and don’t weep into the crust. A quick tip from busy holiday kitchens: label each dessert with its make-ahead date so nothing sits in the fridge longer than it should.
